Oatmeal Flaxseed Cookies Recipes

OATMEAL FLAXSEED COOKIES

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Grease a large cookie sheet with a thin coating of butter.
• In a large bowl place butter and allow it to warm up to room temperature.
• Cream sugars and butter together until well combined.
• Add egg and stir until the egg is totally incorporated into the dough mixture.
• In a small bowl put the dry ingredients together and add to the egg and sugar mixture and combine until it is no longer sticky and comes away from the sides of the mixing bowl.
• Add the oats, chocolate chips and flaxseeds separately to the dough and mix until the dough is workable and ready to handle.
• Put small amounts 2 inches apart on a greased baking sheet and put into the preheated oven for about 8 to 10 minutes or until lightly browned on top.
• Let cookies cool slightly and then remove them to a serving platter for them to cool.

FLAX OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• *Either use purchased milled flaxseed (flax meal), or grind whole flaxseed in a coffee grinder to a granular, free-flowing meal. You can purchase this at healthfood stores or healthfood sections at some grocery stores.
• Cream margarine (or butter), white sugar and brown sugar until light and fluffy.
• Add eggs and vanilla and beat well.
• In a separate bowl, mix together flour, oats, milled flaxseed, salt, baking powder and baking soda. Stir into creamed mixture.
• Add nuts and chocolate chips, mix until blended.
• Form dough into 1-inch balls. Place balls on an ungreased cookie sheet, leaving 2 inches between cookies.
• Bake at 350 degrees for about 10 - 12 minutes.

SOFT AND CHEWY OATMEAL FLAX CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl, or bowl of a stand mixer, combine the coconut oil, brown sugar, and white sugar. Mix for about 2 minutes.
• Add in the egg and vanilla extract and stir until just combined.
• Add the oats, flour, flaxseed, baking soda, cinnamon, and salt, and mix until combined.
• Stir in the chocolate chips.
• Form the cookie dough into 1.5 to 2 TBS sized balls and place on a cookie sheet lined with a silicone liner or parchment paper. Top with more chocolate chips if desired.
• Cover the pan with plastic wrap and refrigerate or at least 1 hours or up to 5 days. This will help the cookies not to go flat. If you chill them longer than 1 hour it's possibly your cookies won't spread very much as they bake, so you can flatten the balls a bit with your hand before baking.
• Preheat oven to 350 Fahrenheit. Line 2 baking sheets with a silicone liner or parchment paper.
• Place the cookie dough balls 2 inches apart on the prepared cookie sheets.
• Bake the cookies for about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will continue to cook on the pan, and will firm up as they cool.
• Let the cookies cool for 5 minutes before transferring them to a cooling rack.
• The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 2 months.

FLAX OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth.
• Add the two kinds of oats, one at a time mixing well after each addition.
• Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough.
• Take the dough out of the bowl and place on a cutting board or a flat surface.
• Roll the dough out with your hands into a 1 1/2 inch diameter cylinder.
• With a serrated edged knife, cut the roll into 1/2 inch thick discs.
• Place the discs on a baking sheet lined with parchment paper.
• In a preheated 375° oven bake for 12 minutes or until golden brown.
• Cool cookies on the baking sheet for 30 minutes.
• Remove to a wire rack and let cool completely.

OATMEAL - FLAX SEED MEAL COOKIES

Steps:

• Mix first five ingredients well. Add flour and baking soda and blend well. Add oats and flax seed meal and mix until well blended. Mix in toffee chips and pecans.
• Drop with tablespoon on parchment lined cookie sheets. Bake at 375 degrees for 10 to 15 minutes, or until lightly browned around edges. Remove and cool on cookie rack.

OATMEAL-FLAX CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

OATMEAL BREAKFAST COOKIES

Steps:

• In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy.
• Add the eggs and beat in then scrape down the bowl with a spatula.
• Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix until just combined.
• Using a cookie scoop, scoop dough and place onto a lined sheet pan.
• Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven to 180°C/320°F.
• Remove the cookie dough from the fridge then place the dough onto two lined sheetpans/cookie sheets, a few cm's/inches apart.
• Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges.
• Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.

OATMEAL FLAX SEED COOKIES

Steps:

• Cream Smart Balance and brown sugar in large bowl. Add egg and vanilla. Beat well.
• Add four, baking soda and salt. Mix until no dry flour remains.
• Add oats and flax seeds. Mix well. Drop 1 tbsp each about 2 inches apart onto greased cookie sheet. Bake at 350 for 8 to 10 minutes until golden.
• Makes about 3.5 dozen (42) cookies.

OATMEAL CRANBERRY FLAXSEED COOKIES

Steps:

• 1. Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together melted butter, sugars, eggs, vanilla extract and ground flaxseeds until mixture is smooth. In a large bowl, whisk together flour, baking soda and salt. Pour in wet ingredients and stir until almost combined, then add in the oats and dried cranberries and stir until the dough comes together with no streaks of flour remaining. Drop 1-inch balls of cookie dough onto prepared baking sheets, leaving a little room for the cookies to spread. Bake for 10-12 minutes, until cookies are set. The tops of the cookies should have very minimal browning, and the bottoms should be only light brown. Cool for a minute on the baking sheet, then transfer cookies to a wire rack to cool completely.